EASY DUTCH OVEN RECIPE - SEAFOOD CHOWDER - BASIC CHOWDER BASE

Heat a Dutch oven over medium heat and add a little olive oil.

Add 3 strips of chopped bacon and cook until slightly browned.

Add 1 cup of chopped onions and cook until they start to brown.

Once the onions are browned, add 2.5 cups of chopped white potatoes and stir to coat with bacon grease.

Season the potatoes with salt, pepper, and garlic.

Cover the pot and let the potatoes cook until they start to soften.

Add the creamed corn from 1 ear and kernels from another ear of corn, stirring to combine.

Deglaze the pot with a small amount of chicken stock, scraping up the fond from the bottom.

Add about half of the quart of chicken stock and bring to a simmer.

Add 1 cup of chopped celery and 2 tablespoons of chopped garlic, stirring to combine.

Add Cajun two step seasoning and any other fresh herbs you desire.

Pour in 1-2 cups of whole milk and stir to combine.

Cube the redfish fillets into 3/4 inch pieces.

Add about half a quart of water to the chowder base and stir.

Add half a pint of whipping cream and stir until combined.

Bring the chowder back to a bubble and add the cubed redfish, stirring gently to incorporate.

Equipment Needed

Spice Level: